Q: Hot Finger food
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Answer(s) to this Question ( 1 / 4 ) |
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Chili Cheese BreadYou´ll need to make a lot of these Chili Cheese Bread fingers as you won´t be able to stop at just one!
3 cups grated Monterey jack cheese (cheddar or colby also work)
4 ounces chiles, chopped (canned or fresh)
1 cup mayonnaise
1 whole french bread loaf, unsliced
red chili pepper flakes, for garnish
Mix the cheese, peppers, and mayonnaise, blending well. Spread on the cut surface of the French bread, which has been sliced in half horizontally. Bake at 350 degrees F for 20 to 30 minutes until cheese is bubbling.
Remove from oven, sprinkle with red chili pepper flakes and cut into strips.
Serve hot.
Party PolentaWarm cornmeal bites topped with basil butter make a wonderful finger food for any occasion.
They´re cut into bite sized pieces so forks aren´t necessary.
POLENTA
4 cups water
2 teaspoons salt
1 1/3 cups yellow cornmeal
TOPPING
3 tablespoons butter or margarine
1 clove garlic -- thinly sliced
1 Tablespoon basil, fresh -- chopped (1 ts dried)
2 tablespoons Parmesan cheese -- grated
Lightly grease a 15 ½" x 10" jelly roll pan.
Bring water and salt to boil in a medium saucepan. Sprinkle in cornmeal, whisking to prevent lumps. Gently boil about 10 minutes, stirring often, until very thick (a spoon stands up in cornmeal), but still pourable.
Spread hot cornmeal evenly in pan with a rubber spatula. Chill at least 1 hour until firm.
Melt butter with garlic and basil.
Heat oven to 425°F. Invert cornmeal on work surface. Cut in 35 squares. Arrange half at a time on jelly-roll pan. Drizzle with Basil Butter and sprinkle with Parmesan cheese.
Bake 20 to 25 minutes until edges are crisp. Serve hot-–no forks necessary.
Italian Style Stuffed MushroomsThese stuffed mushrooms have a nice cheese flavor to them.
12 large Mushrooms
2 Tablespoons Olive oil
2 Tablespoons Red wine
1 1/2 cups Bread crumbs
3/4 cup Asiago (or Parmesan) cheese, grated
1/2 teaspoon Garlic, minced
Pre-heat the oven to 375. Remove the stems from the
mushrooms. Heat the oil in a skillet.
Mince the stems and cook them in the oil for 3
minutes. Add the wine and cook for 1 minute longer.
Remove from the heat.
Toss in the remaining ingredients. Divide the stuffing into the
mushroom caps. Bake on a lightly greased cookie sheet
for 30-40 minutes (or until lightly browned).
Serve warm. Makes 12
Crispy Cornmeal WingsThese crispy cornmeal coated chicken wings will reheat well if you happen to have any leftovers.
I like these served with Spicy Ranch Dressing.
3 pounds chicken wings, cut in two
1 cup flour
1 cup stone ground cornmeal
2 Tablespoons cumin
2 teaspoons cayenne
2 teaspoons salt
fresh ground black pepper (to taste)
2 eggs (lightly beaten)
In a shallow bowl, beat eggs, add 1/4 cup water.
In another shallow bowl, combine all dry ingredients; mix well to combine (use a wire whisk for good results).
Dip wings into egg, and then coat with cornmeal/flour mixture. Place each dredged wing onto a lightly greased cookie sheet.
Bake wings at 375 for 20 minutes, turn once and bake an additional 20-30 minutes until very crispy and golden brown. Serve with Cilantro Jalapeno dipping sauce or your favorite dip.
Note: You can bake these for the first 20 minutes early in the day and finish in the oven just before serving time. This recipe can easily be doubled or tripled as needed to serve a crowd.
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